Authentic Italian Cannoli with Ricotta Filling
Indulge in the rich and creamy goodness of Authentic Italian Cannoli, a traditional dessert that perfectly encapsulates the essence of Italian cuisine. With crisp, golden-brown shells made from scratch and a luscious filling of smooth ricotta cheese, powdered sugar, and delightful maraschino cherries, this dessert offers a balanced sweetness with a hint of fruity zest. Ideal as a grand finale to any Italian dinner, these cannoli will impress your guests and ignite a genuine love for homemade Italian treats. Don’t forget to garnish them for that finishing touch – they are not just delicious but also beautiful to serve!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
All-purpose flour
4 cups (sifted)
Sugar
2 tablespoons
Salt
1/4 teaspoon
Butter
3 tablespoons (softened)
Egg yolks
2
White wine
3/4 cup
Shortening
(for frying)
Whole milk ricotta cheese
4 cups
Powdered sugar
1 1/2 cups
Vanilla extract
1 tablespoon
Maraschino cherries
1/3 cup (finely chopped)
Semisweet mini chocolate chips
1/4 cup
Heavy whipping cream
1 cup (optional)
Instructions
1
To prepare the cannoli shells, start by combining the sifted all-purpose flour, sugar, and salt in a mixing bowl.
2
Using a pastry cutter or your fingers, cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
3
In a separate bowl, whisk together the egg yolks and slowly stir them into the flour mixture, using a fork to combine.
4
Gradually add the white wine, one tablespoon at a time, stirring with a fork until the dough starts to come together.
5
Knead the dough lightly until it is smooth and elastic, then wrap it in plastic wrap and set aside to rest for 30 minutes.
6
On a well-floured surface, roll the dough out until it is nearly paper thin.
7
Using the rim of a margarita glass, cut out circles of dough (about 3-4 inches in diameter). Ensure you cut through completely.
8
Wrap each circle of dough around a metal cannoli tube, overlapping the edges and pressing to seal securely.
9
In a deep pot or fryer, heat shortening to about 360°F (182°C). Fry the cannoli shells one or two at a time for approximately 1 minute, turning frequently to ensure even browning.
10
Once golden, remove the shells from the oil and drain on paper towels, seam side down. Allow them to cool slightly before carefully removing the metal tubes.
11
For the filling, if the ricotta cheese is watery, drain it using cheesecloth to remove excess moisture.
12
In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
13
Squeeze the maraschino cherries using paper towels to remove as much liquid as possible to avoid a watery filling.
14
Gently fold the prepared cherries and mini chocolate chips into the ricotta mixture, being careful not to over-mix.
15
For an even lighter filling, whip the heavy cream in a separate bowl until stiff peaks form, and then fold it into the ricotta mixture.
16
Chill the filling for about 30 minutes to let the flavors meld.
17
Once ready, use a piping bag to fill the cooled cannoli shells with the ricotta mixture.
18
To garnish, sprinkle powdered sugar on top of each cannoli and add additional toppings such as a dollop of whipped cream, a cherry, or shaved chocolate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in Authentic Italian Cannoli filling?
The main ingredient is 4 cups of whole milk ricotta cheese, combined with powdered sugar and vanilla extract.
How long should the cannoli dough rest?
The dough should be wrapped in plastic and allowed to rest for 30 minutes before rolling.
What temperature should the shortening be for frying the shells?
The shortening should be heated to approximately 360 degrees Fahrenheit (182 degrees Celsius).
How thin should I roll the cannoli dough?
The dough should be rolled out on a well-floured surface until it is nearly paper thin.
What can I use to cut the dough circles?
You can use the rim of a margarita glass to cut circles that are about 3 to 4 inches in diameter.
How long do the cannoli shells need to fry?
The shells should be fried for approximately 1 minute, turning frequently to ensure even browning.
What should I do if my ricotta cheese is watery?
You should drain the ricotta cheese using cheesecloth to remove excess moisture before mixing the filling.
How do I prevent the filling from becoming watery due to cherries?
Squeeze the maraschino cherries using paper towels to remove as much liquid as possible before folding them into the mixture.
Can I make the cannoli filling lighter?
Yes, you can whip 1 cup of heavy cream until stiff peaks form and gently fold it into the ricotta mixture for a lighter texture.
How long should the filling chill before use?
The filling should be chilled for about 30 minutes to allow the flavors to meld properly.
What type of flour is recommended for the shells?
The recipe calls for 4 cups of sifted all-purpose flour.
What liquid is used to bind the cannoli dough?
The dough is bound using 2 egg yolks and 3/4 cup of white wine.
How do I secure the dough to the cannoli tubes?
Wrap the dough circle around the metal tube, overlap the edges, and press them together to seal securely.
When should I remove the metal tubes from the shells?
Allow the shells to cool slightly after frying before carefully removing the metal tubes.
How should I fill the cannoli shells?
Use a piping bag to squeeze the ricotta mixture into the cooled shells.
What are common garnishes for cannoli?
Common garnishes include powdered sugar, a dollop of whipped cream, a cherry, or shaved chocolate.
How much sugar goes into the cannoli shells?
The dough requires 2 tablespoons of sugar.
How many egg yolks are needed for the dough?
The recipe requires 2 egg yolks.
What kind of chocolate is used in the filling?
The recipe uses 1/4 cup of semisweet mini chocolate chips.
How is the butter incorporated into the dough?
The softened butter is cut into the dry ingredients using a pastry cutter or fingers until it resembles coarse crumbs.
Is vanilla included in the filling?
Yes, the filling includes 1 tablespoon of vanilla extract.
What is the first step in preparing the filling?
The first step is draining the ricotta if it is watery, then combining it with powdered sugar and vanilla.
How should the shells be drained after frying?
Shells should be drained on paper towels with the seam side down.
What is the texture of the dough after kneading?
After kneading, the dough should be smooth and elastic.
How much powdered sugar is in the filling?
The filling uses 1 and 1/2 cups of powdered sugar.
What is the preparation for the maraschino cherries?
The cherries should be finely chopped and squeezed dry with paper towels.
Can I use a fryer for the shells?
Yes, you can use either a deep pot or a fryer to heat the shortening.
How many ingredients are in this cannoli recipe?
There are 13 total ingredients including the optional heavy whipping cream.
What type of wine is best for the dough?
The recipe specifies 3/4 cup of white wine.
How do you ensure even browning when frying?
Turn the cannoli shells frequently while they are in the hot shortening to ensure they brown evenly.